WOW has it been a long time since I've blogged.
I can't believe I've let time slip by and let it become THIS BAD. I apologize for my absence with baking updates and what not, but I have great news!!! I'll be hanging out all summer with my fam in TX, which means lots of free time to bake and blog :)
Get ready for tons of and arguably unnecessary baked goods, family! :)
I promise to do a post updating events of my life since February, but for now, I have some belated celebrating to do...
HAPPY 50TH BIRTHDAY DAD!
Thank you for your sense of humor, the 1929839+ miles you've spent driving us around to soccer games, your telegram-style texts, for grilling us countless yummy steaks, for grilling in general, for sharing your love of swimming with me, for your love of Harry Potter movies, for "sponsoring" me to go to UVA, and constantly supporting your family and giving your kids every opportunity to go for their dreams.
I can't imagine a better dad.
FIFTY HAS NEVER LOOKED SO GOOD! Happy Birthday! :)
Classic Vanilla Cake
1 cup (2 sticks) unsalted butter, room temperature
2 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 1/2 cups sugar
2 large eggs
3 large egg whites
2 tsp. pure vanilla extract
1 cup low-fat buttermilk (if you don't have buttermilk, use milk - like me!)
Preheat oven to 350F.
Grease two cake pans, set aside.
In a large bowl, beat butter and sugar until light and fluffy.
Beat in eggs and egg whites, one at a time; add vanilla.
Alternately beat in flour mixture and (butter)milk, beginning and ending with flour mixture; mix until combined.
Divide batter between pans, smooth tops, and bake for about 30-34 minutes.
Allow to cool in pans for 10 minutes; run knife around edges of pans and invert cakes onto wire rack; let cool completely before frosting!
As for the frosting, I used what my mom had on hand. I combined 1 stick of butter with 1 block of cream cheese, powdered sugar, and some half and half. I added powdered sugar first, then with mixer on low, added half and half until I reached a desired consistency (not as thin as icing, but enough half and half to dissolve some of the powdered sugar and incorporate it into the frosting).